Description
A delightful and refreshing dish that combines tender orzo pasta with grilled chicken and fresh garden vegetables, perfect for summer dining.
Ingredients
- 1 cup uncooked orzo
- 2 grilled chicken breasts, sliced
- 1 ripe avocado, diced
- ½ cup cherry tomatoes, halved
- ⅓ cup feta cheese, crumbled
- ¼ cup red onion, thinly sliced
- 2 tbsp chopped fresh cilantro or parsley
- 1 tbsp olive oil (for grilling chicken)
- Salt and pepper to taste
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 garlic clove, finely minced
- Salt and pepper to taste
Instructions
- Boil salted water and cook the orzo according to the package instructions for 8–10 minutes. Drain and rinse with cold water; set aside to cool.
- Season the chicken breasts with olive oil, salt, and pepper. Grill over medium heat for 5–6 minutes on each side until fully cooked. Let rest before slicing into strips.
- In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until well-emulsified; set aside.
- In a large bowl, combine the cooked orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, sliced red onion, crumbled feta cheese, and chopped herbs.
- Pour the dressing over the salad and gently toss to combine.
- For enhanced flavor, refrigerate for 20–30 minutes before serving or serve immediately.
Notes
Perfect for picnics and gatherings. Add extra protein like chickpeas for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean